Study Of Morchelia Esculenta Functional Food Based On The Submerged Fermentation

Morchella is a kind of rare wild fungus with delicious taste which is medicinaland edible.Morchella contains rich nutritious components such as protein,carbohydrate, fat, vitamin and mineral elements.Morchella has many functions suchas decline in hematic fat, enhancement human immunity, anti-cancer, anti-fatigue,antivirus, resistance to radiation and inhibition growth of tumor.With the rapiddevelopment of submerged fermentation technology, the development and researchof morchella and its functional food have very broad prospects.This article has beenfurtherly studied about morchella submerged fermentation technology infermentation tank, extraction method of morchella intracellular polysaccharidewhich provides certain theoretical basis for mass industrial production of morchellaand morchella polysaccharide.Analysis of morchella polysaccharide structureprovides certain theoretical basis for further study on bioactivity and mechanism ofmorchella polysaccharide.Finally, a series of morchella functional food have beenprepared.The major research content is as follows:1．Morchella crassipes No926has been used to be the strain of liquidfermentation,S2medium (wheat bran40g, corn flour20g, soybean meal10g,KH2PO41g,MgSO41g, water1000mL, the natural pH.) has been used to be thelowcost medium of submerged fermentation which is suitable for morchellacrassipes’s growth; The optimum conditions of morchella submerged fermentation infermentation tank, which have been studied by means of multiple linear regressionorthogonal combination design, are temperature28℃, stirring rate100r/min,ventilatory capacity1.5L/min, constant pH5.0, at this time, the yield of morchellaintracellular polysaccharide is5.137%and the mycelial biomass is15.62g/L.2．The optimum extraction conditions of morchella intracellular polysaccharide,which have been studied by means of the response surface method, are extractiontemperature94.96℃, extraction time146.91min, extraction ratio1:30.64g:mL, at this time, the yield of morchella intracellular polysaccharide is5.41491%.Microwave cooperated with ultrasonic assisted extraction method hasbeen used to preprocess the morchella mycelium.The optimum pretreatmentconditions of morchella intracellular polysaccharide, which have been studied bymeans of3factors and7levels fitting uniform design, are microwave assistedprocessing time40s, ultrasonic assisted processing time35min, ultrasonic power250W, at this time, the yield of morchella intracellular polysaccharide is25.46%.Sevage method has been used to deproteinize. The optimumdeproteinization conditions of morchella intracellular polysaccharide, which havebeen studied by means of3factors and3levels orthogonal design, are volume ratioof chloroform and butanol5:1, volume ratio of morchella polysaccharide solutionand Sevage reagent5:1, oscillation time30min, at this time, the protein removal rateis79.31%and the polysaccharide loss rate is11.57%.3．Macroporous resin AB-8and Sephadex G-100gel column chromatographyhave been used to separate and purify the morchella polysaccharide I、II, whichcould get morchella polysaccharide PN1and PN2.Ordinary pressure SephadexG-100gel column chromatography and high performance liquid chromatographyhave been used to identify the purity of morchella polysaccharide PN1and PN2,which could show that they have very high purity.Morchella polysaccharide PN1andPN2are both white powder, odorless and tasteless, soluble in water, insoluble inethanol, acetone, butanol and other organic solvents; Protein, nucleic acid, pigmentand uronic acid have not been detected in morchella polysaccharide PN1and PN2;They aren’t starch polysaccharides.Infrared spectroscopy has been used to determinethe glycosidic bond and sugar ring configuration of carbohydrate chain.The primarykey of morchella polysaccharide PN1and PN2’s carbohydrate chains is a-glycosidicbond, at the same time, the main cyclic way of glycosyl is pyranose sugarring.However, morchella polysaccharide PN2’s carbohydrate chain possibly containsβ-glycosidic bond, which could be due to microwave cooperated with ultrasonicassisted extraction method’s certain influence on the glycosidic bond formation ofmorchella polysaccharide’s structure.AFM has been used to analyse the seniorstructure of morchella polysaccharide.Morchella polysaccharide PN1’s molecularchain is branched structure, which is intertwining.Carbohydrate chains derivativesome rings by the different ways of connection between the sugar units.Morchella polysaccharide chain is multi-stranded and inseparable helical structure.Morchellapolysaccharide PN2appears few ring-shaped aggregates and many sphericalaggregates, which could illustrate that microwave cooperated with ultrasonic assistedextraction method may destroy the hydrogen bonds of carbohydrate chains.Somering-shaped aggregates arise degradation.Accordingly, the microstructure ofmorchella polysaccharide would change.4．The optimum formula of morchella polysaccharide oral liquid, which hasbeen studied by means of3factors and3levels orthogonal design, is morchellapolysaccharide extract69.0%, chrysanthemum juice25.9%, honey5.2%; Morchellapolysaccharide oral liquid has the effects of alleviating physical fatigue and auxiliarylowering the blood fat.S3medium (potato100g, sucrose30g, peptone1g, yeastextract5g,KH2PO40.5g,MgSO40.5g, water1000mL, the natural pH.) has beenused to prepare the morchella seasonings; The optimum conditions of morchellashaking flask fermentation, which have been studied by means of the responsesurface method, are frequency96.54r/min, temperature27.94℃, incubation period6d, at this time, the composite flavor of morchella seasonings is37.33; The optimumformula of morchella seasonings is morchella mycelium ball80%, pepper5%, littlefennel3%, clove2%, dried tangerine peel5%and cinnamon5%.